Sounds great! Thanks so much for watching and commenting.

Great! Thanks for watching.

Thanks for watching.

Thanks for watching.

Thanks for watching.

Great! Thanks so much for watching.

Thanks so much. Hope you enjoy.

You are so welcome! Thanks for watching and commenting.

Thanks so much for watching.

Thanks so much for watching and comments.

Thanks so much for watching.

Thanks so much for watching!

Thanks for watching.

Thanks so much for watching!

Thanks Steve. Ho ho ho to y'all too!!!!

@@RICHARDINTHEKITCHEN ty pal, we appreciate it

Thanks so much

Hope you enjoy! Thanks for watching.

You’re very welcome Bianca.

Thanks so much for watching and commenting.

it’s great recipe but why did you put it in your minecraft playlist?

Thanks so much for watching. Minecraft??? I’m not sure what you mean. I don’t have a playlist titled Minecraft. I checked my playlists and it’s in the one titled “pasta Recipes”. Thanks again!

@@RICHARDINTHEKITCHEN it’s in the person that commented minecraft videos not yours I was jut rlly confused why there was a pasta recipe (a good one tho)

Oh ok. Thanks so much.

Thanks so much!

Great! Thanks so much for watching and commenting. Let me know how it comes out!

Oh

Thanks so much for watching. I appreciate it.

Great! So glad to hear that. Thanks so much!

Thanks so much for watching and commenting.

Thanks so much!

Thanks so much!

Thanks so much

Thanks for watching!

Thank you so much for watching!

Really? I'll try that. Thnx. And thanks for watching!

Yup. I've even done that before. Thanks for watching!

Thanks for watching.

lol. Thanks for watching.

When a recipe calls for alot of water for a dish like pasta it is easier to measure in quarts rather than cups, etc. There are 16 cups of water in 4 quarts of water. There are 256 tablespoons in 4 quarts of water. Who wants to measure out that individually in such small amounts? A standard water/tea pitcher is 4 quarts and that is labeled on the pitcher and therefore easier to measure. And all of the other smaller recipe ingredients and their amounts are listed in the description below the video. Thanks for watching!

@@RICHARDINTHEKITCHEN Millilitres, litres, grams, kilos. Even ounces and pints would be easier to use. simply don't understand the use of 'cups' and 'tablespoons'

Sorry. You must not be in the US, as we typically don't use those metric measures. I'm in the same boat as I don't understand the metric system. However, In an effort to help you here's an easy reference to print and maybe hang in your kitchen. Hope this helps. Again, thanks for watching!!! Liquid Conversions This should be used for converting liquids to metric and can also be used to convert small measurements of salt, baking soda, baking powder etc. (Note that these conversions are meant to convert recipes from the US and Canada. Converting recipes from other parts of the world may be different.) U.S./ Canada Quantity Metric equivalent 1 teaspoon 5 mL 1 tablespoon (1/2 fluid ounce) 15 mL 1 fluid ounce (1/8 cup) 30 mL 1/4 cup (2 fluid ounces) 60 mL 1/3 cup 80 mL 1/2 cup (4 fluid ounces) 120 mL 2/3 cup 160 mL 3/4 cup (6 fluid ounces) 180 mL 1 cup (8 fluid ounces) (half a pint) 240 mL 1 1/2 cups (12 fluid ounces) 350 mL 2 cups (1 pint) (16 fluid ounces) 475 mL 3 cups (1 1/2 pints) 700 mL 4 cups (2 pints) (1 quart) 950 mL 4 quarts (1 gallon) 3.8 L Non-Liquid Ingredients (Note that these conversions are meant to convert recipes from the US and Canada. Converting recipes from other parts of the world may be different.) Product 1 cup 3/4 cup 2/3 cup 1/2 cup 1/3 cup 1/4 cup 2 Tablespoons Flour, all purpose (wheat) 120 g 90 g 80 g 60 g 40 g 30 g 15 g Flour, well sifted all purpose (wheat) 110 g 80 g 70 g 55 g 35 g 27 g 13 g Sugar, granulated cane 200 g 150 g 130 g 100 g 65 g 50 g 25 g Confectioner’s sugar (cane) 100 g 75 g 70 g 50 g 35 g 25 g 13 g Brown sugar, packed firmly (but not too firmly) 180 g 135 g 120 g 90 g 60 g 45 g 23 g Corn starch 120 g 90 g 80 g 60 g 40 g 30 g 15 g Oats, uncooked quick 90 g 65 g 60 g 45 g 30 g 22 g 11 g Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g Butter 240 g 180 g 160 g 120 g 80 g 60 g 30 g Vegetable shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g Nuts, chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g Nuts, ground 120 g 90 g 80 g 60 g 40 g 30 g 15 g Weight (For US and Canada recipes only) Standard Weight Metric equivalent (grams) 1 ounce 28 g 4 ounces or 1/4 pound 113 g 1/3 pound 150 g 8 ounces or 1/2 pound 230 g 2/3 pound 300 g 12 ounces or 3/4 pound 340 g 1 pound or 16 ounces 450 g 2 pounds 900 g Length Standard Length Metric Equivalent (centimeter) 1/8 inch 3 mm 1/4 inch 6 mm 1/2 inch 13 mm 3/4 inch 19 mm 1 inch 2.5 cm 2 inches 5 cm 3 inches 7.6 cm 4 inches 10 cm 5 inches 13 cm 6 inches 15 cm 7 inches 18 cm 8 inches 20 cm 9 inches 23 cm 10 inches 25 cm 11 inches 28 cm 12 inches or 1 foot 30 cm 13 inches 33 14 inches 35 15 inches 38 16 inches 40 17 inches 43 18 inches 46 19 inches 48 20 inches 51 21 inches 53 22 inches 56 23 inches 58 24 inches or 2 feet 61 Temperatures Fahrenheit Celsius 225 F 105 C 250 F 120 C 275 F 130 C 300 F 150 C 325 F 165 C 350 F 180 C 375 F 190 C 400 F 200 C 425 F 220 C 450 F 230 C 475 F 245 C

Hey there......I thought of something else.....I will add a web site to my general description box info on all video that viewers can go to should they need to convert US standard to metric. Thanks for bringing this up. I never thought about viewers in other countries watching. Again, hope this helps!!!!! Here's that web site: www.jsward.com/cooking/conversion.shtml

@@RICHARDINTHEKITCHEN Thank you Richard. Very good of you. I enjoy your videos and did not mean to be disparaging. I just find it difficult to follow the US system when most of the world uses the metric/imperial system. Keep up the good work and keep safe and well xx

After seeing your comment I went back and reviewed the recipe in the description box. You're right!! I mis-typed it the amount of salt. 1/2 cup is too much for 1 lb. of pasta. I should have typed 1/4 to 1/3 cup. I've made pasta so many times using normally 1/4 to 1/3 cup and it was always perfect. Many chefs will agree using that much is not too much. Many recipes call for way less, like 2 tbsps, which is no where near enough to flavor 1 lb. of pasta. I apologize for the mis-type. I hope you give it another try sometime using just 1/4 -1/3 cup. Start with the 1/4 cup and when the noodles are almost done taste a few of them. If not right then add a little more up to 1/3. Again, Sorry Mr. Pena. Thanks for watching and letting me know about it. Your comment helped me recognize the mis-type so nobody else experiences the same issue. Just a word to make sure it's not over salted using the 1/4-1/3, makes sure you use at least 4 quarts of water. Thanks again!

Did you add the correct amount of salt to the boiling pasta water? To properly season 1 pound of pasta it takes at least 1/4 cup of Kosher salt, otherwise it will be bland. The reason I ask is many viewers watch my pasta videos and question me about putting that much salt in the water. I know that seems like alot of salt, but it's not. In fact, sometimes just short of 1/3 cup is needed depending on how much water is used, which should be 4 quarts per 1 lb. pasta. And it's always good to season to taste any recipe. Everyone has different preferences. Anyway, thanks so much for watching and commenting.

Sorry to hear that. How long it takes to boil 4 quarts of water depends on two things. Your pot and your stove and its condition. I once had a stove where it took over 15 minutes to boil the water. I had it checked out and found that some of the coils were defection. Once I replaced it that much water came to a rolling boil in 6-7 minutes. A heavy bottomed pot takes longer to heat than a thin pot. A wide pot that covers a large area on the burner will boil faster than a deep narrow pot. An induction burner, with a compatible pot, will heat faster than an old fashioned electric coil stove. A natural gas stove is faster than a ceramic top electric stove. When I say "quick" I mean a meal that takes less than 30 minutes. What I do is add hot water to the pot from the faucet and that accelerates the boiling time. Mine comes to a boil in about 6-7 minutes. I use that much water also to allow the pasta enough room to really roll around. At any rate, thanks for watching.

Hey there Nick. I'm so sorry for your experience. I just went back and reviewed the video. And you're right. I did say 1/2 cup. That was a mis-statement. I then went and looked at the written recipe and directions below the video. IDK if you saw that or not, but I have it correct in the written recipe, which is 1/4 to 1/3 cup of kosher salt. I also wrote that if you're using table salt use 1/2 that much. The 1/4 to 1/3 cup is not too much provided you're using 4 quarts of water and 1 lb. of noodles. Thanks for bringing my mis-statement to my attention. Yes, 1/2 cup is too much for that amount of water to pasta. I hope you give it another try using the amounts I wrote in the recipe. I will go back and attempt to include an overlay message at that point in the video to correct it. Thanks so much for watching and alerting me to this.

Hey Nick. I was able to edit that part out, but the correct amount is in the written info in the description box below the video. Thanks again for alerting me to my mistake.

Thanks for watching. Actually, the British pronounce it with the H. The presumed correct American pronunciation is erb with the H silent. It really comes down to choice.

Thanks for checking it out anyway.

Thanks EnJoy!

I gave it thumbs up because of his accent.

Thanks sir!

And because I want to try it tonight. I think it needs some scallions and garlic. 'Cause I ain't gonna waste them. Peas and carrots?